Introducing Trimona Bulgarian Yogurt, Highly Recommended by Whom You Know!
Everyone knows that cows eat grass. What you might not know, is that almost all of the dairy products that you can buy at the grocery store come from cows that don't eat grass. They eat grains and who knows what else! Whatever they eat, if it's not grass, it is not natural. And, if cows are not eating a proper diet, they cannot produce the best and most nutritious milk. That is why I was so happy to find out about Trimona Bulgarian Yogurt. I love yogurt, and I eat it every morning for breakfast. Unfortunately, it is nearly impossible to get good yogurt made from pasture-raised, grass-fed cows. Hard to believe, but it is true! Trimona is completely organic, and it is made from cows right in New York State too! The process used to make it is centuries old, with its roots in Bulgaria. This gives the yogurt a delicious tart flavor that you have never tasted before. I've been mixing it with fresh fruit, making unbelievably good yogurt-fruit smoothies, and I even made a fantastic roasted eggplant dip with it. This yogurt tastes better than any other, and its the most nutritious for your body!
When most people hear yogurt, they immediately think of one of two things: FroYo; or prepackaged, fruity to-go cups. As seen with Greek recipes, yogurt can be so much more. Admittedly, most of my cooking centers around Western European traditions, so, when asked to find ways to enjoy Bulgarian yogurt, I was slightly out of my comfort zone. My first impulse was to try something sweet. A simple bowl of Bulgarian yogurt with sliced strawberries is a delightful and healthy breakfast (or snack anytime). Trimona boasts of using whole milk from grass-fed cows and the end-result is surprisingly smooth and creamy. The subtle tartness of Trimona's organic blend compliments the sweet flavor of fruit perfectly. For my next dish I wanted to delve into the world of savory. I found Bulgarian yogurt to have the perfect consistency for two dip recipes. The first, an Artichoke and Parmesan dip, and the other a Spinach dip. By steaming a cup of artichoke hearts, cooling and then chopping them, and adding one cup of Bulgarian yogurt, two tablespoons of grated Parmesan cheese, and a little salt and pepper, yogurt is transformed into a delicious appetizer. I also enjoyed a similar dip made from one cup of chopped spinach, two tablespoons of shredded mozzarella cheese, and one cup of yogurt. Having a container of Trimona's Bulgarian yogurt in the fridge has offered me some healthy options for snacks and appetizers without the boring taste usually associated with health food. This small taste of Bulgaria left me happy to have gone outside my comfort zone!
My girlfriend Antoinette makes her own yogurt. Although we have never lived in the same town long enough for me to try it, I have always imagined it would have an Old World flavor. Trimona filled that gap, and now I can imagine Antoinette's yogurt almost in person. Trimona Bulgarian Yorgurt is made in that old world style, with grass fed cows. The difference in that important mention is what gives an organic yogurt its omega content. Cows left to forage in the pasture produce a natural milk that leaves other milks behind. Content is different, so digestibility is different, too. Trimona adheres to the basic premise that whole milk produces the perfect yogurt, and judging from the flavor, it's true. With a tangy and tarot flavor, this yogurt will make you wonder what you've been buying up to now. The consistency isn't as dense, because they don't use fillers at Trimona. Its distinctive taste comes from those happy cows, and the lactobacillus bulgaricus, or, in other words, the bacteria that makes it happen. Discovered in 1905 in the hills of Bulgaria, this bacteria works with the whole milk to produce the ideal ration of Omega 3 and Omega 6 . It has 5 times more essential fatty acid, a cancer fighter. The mineral content is there, too, because they keep the whey in at Trimona, and give us the real deal. A yogurt that is drinkable; its consistency is so light. A yogurt that balances the natural sugars of fruit, because it has no sugar in it. A yogurt that blends with any recipe because of it's natural ability to digest. You'll love it, and finding ways to use it may just become a new hobby.
Over the past couple of years, yogurt has become very trendy. Every day, it seems like a new "designer yogurt" is hitting the shelves. So, how does one choose? Well, if you're looking for an organic yogurt, made from grass-fed cows, that has the lowest possible amount of sugar/lactose, and also tastes great, it's easy to choose! Trimona Bulgarian Yogurt is all this and more! This tart and tangy yogurt has no added sugar (the only sugar in it is the sugar that naturally occurs in milk), and the vibrant taste will wake up taste buds that are used to overly-sweet, sugar laden concoctions. Trimona yogurt is also more nutrient rich than most yogurts, because it is unstrained- the whey is left in because it's rich in Calcium, Magnesium, Potassium, Zinc, and more. And the fun thing about Trimona yogurt is that it's very versatile. I've already used it in a number of ways - plain, topped with bananas, topped with granola, and topped with honey. I'm also looking forward to experimenting with it in salad dressings, and perhaps mixed with scallions for a more savory snack that can be used as a dip for vegetables. The possibilities are truly endless! Of course, it is wonderfully tasty all on its own, as well! Highly recommended!
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Trimona Foods tells us:
..5000 Year trend vs. 50 year trend..
..Nothing Added, Nothing Removed..
..Less is More..
..The First Dimension is the Next & Last Dimension..
..a challenger ready to change the conversation..
..Yogurt is a homemade product....yet to be commercialized..
Our Trimona Bulgarian Yogurt is restoring the tradition for a healthier future
• Not Sweet, Tangy Yogurt - a Large Unmet Demand
• No longer just a Dessert or Breakfast Food
• Versatile & Functional, Restaurant Chefs favorite
Company Incorporated by single owner - Atanas Valev
Product formulated in Lab-Home environment with reproducible results. Commercial Tests of formula and process begin. Outsourcing and material supply efforts. First branding and packaging design.
First market exposure in Ethnic markets ,starting with one distributor – VG Commerce reaching out to Bulgarian, Balkan, Slavic, Russian and other ethnic populations in the Chicago area - 50 ethnic stores
Organic and Kosher Certification, Brand Imaging and Label Work begin in preparation for Main Stream Market
VG Commerce opens warehouse in NJ and expands Ethnic Market to 115 Stores
Trimona enters distribution agreement with McMahon’s Farms for Farmers and Whole Foods Markets in the NE Region
Trimona and McMahon enter WFM - 24 Stores with 32 oz. container.
Trimona & McMahon enter DeCicco’s, Balducci’s , Zabar’s, Zeytuna, Westerly, Westside Market, Eli’s, Gastronomy, Fulton 55, and other stores in the North East – 110 Main Stream Stores in NY, NJ, CT, MA, PA, VA, MD
8 oz. cup will launch October, 2013 in WF. All 24 WFM stores in the NE region covered. Currently in 225 stores with 2 distributors. Expansion to other states begins.
Firstly, let me say this: YOGURT ORIGINATED IN BULGARIA, NOT IN GREECE.
I’d like to share some history and emphasize on the live culture that is essential for making yogurt – Lactobacillus bulgaricus. It was named “bulgaricus” after Bulgaria. The name was given in honor of the Bulgarian scientist Dr. Stamen Grigorov who discovered it back in 1905. His house now is a Museum of Yogurt in Bulgaria.
Another renowned Russian scientist Ilya Mechnikov, a Nobel laureate and also known as the father of probiotics was influenced by Grigorov’s work and studied the life longevity of the Bulgarian peasants in connection with regular consumption of yogurt.
Yogurt has always been a staple in the Bulgarian food diet. I grew up with it. The real traditional yogurt is tart, creamy, non-strained, made with whole milk from grass-fed cows, sheep, goats and buffaloes. There is nothing added to it and nothing removed. The selected bacterial strains that we use to ferment milk and turn it to a yogurt are our secret. The history of the Bulgarian Yogurt tells us that some of the original yogurt starters were extracted from plants such as Christ’s thorn (Paliurus aculeatus) and Barberry (Berberis vulgaris Lam) and then inoculated in milk along with other milk cultures by the shepherds from the Rodopi Mountains in Bulgaria. That’s how a unique taste was developed and this is how yogurt was made centuries ago that we call “old fashioned”. The true benefits come from that kind of product. That was the starter for the industrial manufacturing of freeze-dried and frozen cultures.
Most yogurts on today’s market are mild and sweet. Ours has the lowest amount of natural milk sugar (lactose) because the bacteria (live cultures) eat up most of it. Fresh fruits or a little bit of good quality, preferably raw honey is what we only recommend to add to it to make it less tangy if one doesn’t tolerate the taste.
The versatility of our Bulgarian Yogurt makes it even more likeable. You can cook with it, prepare marinates, toppings, soup thickener etc. Not every yogurt can be used that way because it doesn’t have the healthy acidic properties. For example, our customers’ favorite at my cook-out “shows” is chicken thighs marinated in Trimona Yogurt, dill, cucumber puree, garlic, salt and pepper. Delicious! Restaurant chefs favorite as well.
I have talked to hundreds of people from different parts of the world at my demos and I’ve heard comments like: “Trimona is the yogurt we’ve been looking for, it tastes just like grandmother made it”.
Bulgarian style yogurt is very popular in Japan and it is part of the nation’s daily diet. Most European countries, South and North Korea, Mongolia, Middle East countries, Senegal, Mexico, Cuba enjoy its taste as well.
Today many yogurt companies brag about millions and trillions of probiotics. Every yogurt has them. That’s why it is called yogurt – fermented dairy product. Fermentation means existence of probiotics.
But I don’t think that any other yogurt has the FULL combination of the advantages listed below, not just probiotics:
1. Lactobacillus bulgaricus – the specific strain of bacteria that is essential to yogurt making process named after Bulgaria where it was first discovered
2. Trimona Yogurt is made with organic whole milk from grass-fed cows
3. Trimona Yogurt has the lowest amount of sugar (6g per 1 cup serving), except the lactose free category yogurts
4. Trimona Yogurt has tart and tangy taste because of low sugar content
5. Trimona Yogurt has the ideal ratio of Omega3 and Omega6 (1:1)
6. Trimona Yogurt is unstrained – the whey is kept in, rich in minerals such as Calcium, Magnesium, Potassium, Selenium, Zinc etc.
7. Trimona Yogurt uses selected bacterial strains (live cultures) imported from Europe
8. Trimona Yogurt is versatile and could be used in cooking
